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1. Kinetics of aluminium removal by locally isolated Brochothrix thermosphacta and Vibrio alginolyticus

Author:
Titah, Harmin Sulistiyaning; Purwanti, Ipung Fitri; Tangahu, Bieby Voijant; Kurniawan, Setyo Budi; Imron, Muhammad Fauzul; Abdullah, Siti Rozaimah Sheikh; Ismail, Nur ‘Izzati
Source:
Journal of environmental management 2019 v.238 pp. 194-200
ISSN:
0301-4797
Subject:
Brochothrix thermosphacta,   etc   ; Vibrio alginolyticus; adsorbents; aluminum; biological treatment; industry; pH; recycling; screening; sustainable technology; wastewater;     Show all 11 Subjects
Abstract:
... The emergence of the aluminium recycling industry has led to an increase in aluminium-containing wastewater discharge to the environment. Biological treatment of metal is one of the solutions that can be provided as green technology. Screening tests showed that Brochothrix thermosphacta and Vibrio alginolyticus have the potential to remove aluminium from wastewater. Brochothrix thermosphacta remov ...
DOI:
10.1016/j.jenvman.2019.03.011

2. Aluminium removal and recovery from wastewater and soil using isolated indigenous bacteria

Author:
Purwanti, Ipung Fitri; Kurniawan, Setyo Budi; Ismail, Nur ‘Izzati; Imron, Muhammad Fauzul; Abdullah, Siti Rozaimah Sheikh
Source:
Journal of environmental management 2019 v.249 pp. 109412
ISSN:
0301-4797
Subject:
Brochothrix thermosphacta,   etc   ; Vibrio alginolyticus; aluminum; bacteria; bioaugmentation; biomass; indigenous species; polluted soils; soil treatment; waste utilization; wastewater; wastewater treatment;     Show all 12 Subjects
Abstract:
... This paper elucidates the capability of isolated indigenous bacteria to remove aluminium from wastewater and soil. Two indigenous species of Brochothrix thermosphacta and Vibrio alginolyticus were isolated from an aluminium-contaminated site. These two species were used to treat aluminium-containing wastewater and contaminated soil using the bioaugmentation method. B. thermosphacta showed the high ...
DOI:
10.1016/j.jenvman.2019.109412

3. Inactivation of Yersinia enterocolitica and Brochothrix thermosphacta on pork by UV-C irradiation

Author:
Reichel, Julia; Kehrenberg, Corinna; Krischek, Carsten
Source:
Meat science 2019
ISSN:
0309-1740
Subject:
Brochothrix thermosphacta,   etc   ; Yersinia enterocolitica; antioxidant activity; color; decontamination; in vitro studies; irradiation; meat quality; microbial load; myoglobin; pH; pork; storage time; ultraviolet radiation;     Show all 14 Subjects
Abstract:
... Ultraviolet (UV) irradiation has gained interest as a decontamination method for food for several years. This study investigated how UV-C affected the microbial load of pork, inoculated with Yersinia (Y.) enterocolitica and Brochothrix (B.) thermosphacta. The initial effect as well as the effect after 1, 7 and 14 days of storage were investigated. Additionally, the meat quality parameters color, p ...
DOI:
10.1016/j.meatsci.2019.107909

4. Detection of spoilage associated bacteria using Raman-microspectroscopy combined with multivariate statistical analysis

Author:
Klein, Daniel; Breuch, René; von der Mark, Sune; Wickleder, Claudia; Kaul, Peter
Source:
Talanta 2019 v.196 pp. 325-328
ISSN:
0039-9140
Subject:
Brochothrix thermosphacta,   etc   ; Bacillus thuringiensis subsp. israelensis; Escherichia coli; Micrococcus luteus; Pseudomonas fluorescens; bacteria; chemometrics; data collection; discriminant analysis; multivariate analysis; principal component analysis; spoilage;     Show all 12 Subjects
Abstract:
... Raman-Microspectroscopy with subsequent chemometric evaluation was used for the rapid and non-destructive differentiation of seven important spoilage related microorganisms, namely Brochothrix thermosphacta DSM 20171, Pseudomonas fluorescens DSM 4358, Pseudomonas fluorescens DSM 50090, Micrococcus luteus, Escherichia coli HB101, Escherichia coli TOP10 and Bacillus thuringiensis israelensis DSM 572 ...
DOI:
10.1016/j.talanta.2018.12.094

5. Effect of heat treatment and packaging technology on the microbial load of lightly processed seafood

Author:
Abel, Nanna; Rotabakk, Bjørn Tore; Lerfall, Jørgen
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.101 pp. 123-129
ISSN:
0023-6438
Subject:
Brochothrix thermosphacta,   etc   ; Listeria innocua; fish patties; heat; heat treatment; inoculum; microbial activity; microbial load; modified atmosphere packaging; processed seafood; shelf life;     Show all 11 Subjects
Abstract:
... Increasing demands for lightly processed seafood stresses the need for development of non-intensive processing methods that ensures a safe product. The limitation to the shelf life of seafood is often ascribed to microbial activity. An experiment was design to investigate the influence of heat-treatments in combination with packaging technologies (vacuum (VAC), modified atmosphere (MA) packaging, ...
DOI:
10.1016/j.lwt.2018.11.025

6. Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times

Author:
Imazaki, Pedro Henrique; Elansary, Mahmoud; Scippo, Marie-Louise; Daube, Georges; Clinquart, Antoine
Source:
Meat science 2019 v.148 pp. 198-205
ISSN:
0309-1740
Subject:
Brochothrix thermosphacta,   etc   ; Belgian Blue; Enterobacteriaceae; beef; bulls; carbon dioxide; cows; lactic acid bacteria; longissimus muscle; myoglobin; oxidation; oxidative stability; protective effect; shelf life; storage temperature;     Show all 15 Subjects
Abstract:
... This study aimed to evaluate the effect of sex and sub-zero storage temperature on the microbial and oxidative stability of Belgian Blue beef packed in a high-oxygen atmosphere after different ageing times. Longissimus thoracis et lumborum from Belgian Blue young bulls and cull cows were aged at −1 or 4 °C for 80 days in vacuum. Every 20 days, samples were repackaged in a high-oxygen atmosphere (7 ...
DOI:
10.1016/j.meatsci.2018.09.005

7. Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days

Author:
Fogarty, Colin; Whyte, Paul; Brunton, Nigel; Lyng, James; Smyth, Conor; Fagan, John; Bolton, Declan
Source:
Food microbiology 2019 v.77 pp. 38-42
ISSN:
0740-0020
Subject:
Brochothrix thermosphacta,   etc   ; Photobacterium; Pseudomonas; Salmo salar; farmed fish; hydrogen sulfide; ice; indicator species; lactic acid bacteria; plate count; salmon; shelf life; spoilage bacteria;     Show all 13 Subjects
Abstract:
... This study investigated the growth of indicator and spoilage bacteria on whole Atlantic salmon (Salmo salar) stored aerobically at 2 °C. On days 0, 2, 3, 6, 8 and 10 microbiological analysis was carried out on inner flesh and outer skin samples as well as outer skin swabs (25 cm2 surface areas). Mesophilic total viable counts (TVCm) on skin, flesh and swab samples increased from 1.9, 1.1 and 2.7 l ...
DOI:
10.1016/j.fm.2018.08.001

8. Characterization of the bacteriocin produced by Enterococcus italicus ONU547 isolated from Thai fermented cabbage

Author:
Merlich, Andrii; Galkin, Mykola; Choiset, Yvan; Limanska, Nataliia; Vasylieva, Nataliia; Ivanytsia, Volodymyr; Haertlé, Thomas
Source:
Folia microbiologica 2019 v.64 no.4 pp. 535-545
ISSN:
0015-5632
Subject:
Brochothrix thermosphacta,   etc   ; Enterococcus; Lactobacillus sakei; Listeria ivanovii; Pseudomonas aeruginosa; agar; antimicrobial properties; bacteriocins; biofilm; cabbage; heat; hydrophobicity; lactic acid bacteria; molecular weight; nucleotide sequences; peptidase K; polyacrylamide gel electrophoresis; ribosomal RNA; thermal stability; Thailand; Ukraine;     Show all 21 Subjects
Abstract:
... Seventy-eight isolates of lactic acid bacteria from Ukraine and Thailand were screened for bacteriocinogenic activity against indicator strain Lactobacillus sakei subsp. sakei JCM 1157. One isolate showed an antagonistic activity of cell-free supernatant eliminated after the treatment with Proteinase K. Based on 16S rRNA gene sequence, this isolate was identified as Enterococcus italicus. Bacterio ...
DOI:
10.1007/s12223-019-00677-4

9. Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken

Author:
Karam, Layal; Roustom, Rayan; Abiad, Mohamad G.; El-Obeid, Tahra; Savvaidis, Ioannis N.
Source:
International journal of food microbiology 2019 v.291 pp. 42-47
ISSN:
0168-1605
Subject:
Brochothrix thermosphacta,   etc   ; Escherichia coli; Pseudomonas; air; antimicrobial properties; carvacrol; chicken meat; coliform bacteria; essential oils; lactic acid bacteria; marinating; molds (fungi); odors; plate count; shelf life; spoilage; spoilage microorganisms; thymol; vacuum packaging; yeasts;     Show all 20 Subjects
Abstract:
... The demand for marinated chicken worldwide, is continuously growing. To date, limited data on addition of active components of Essential Oils (EOs) to marinades for chicken preservation are available. The antimicrobial effect of carvacrol and thymol, added at 0.4 and 0.8% v/w to marinated fresh chicken, stored in air and under vacuum packaging (VP), for 21 days at 4 °C, was examined. The samples w ...
DOI:
10.1016/j.ijfoodmicro.2018.11.008

10. Formation of Biogenic Amines and Associated Biochemical and Microbial Attributes of Whole Sutchi Catfish (Pangasianodon hypophthalmus) during Iced Storage

Author:
Laly, S. J.; Annamalai, Jeyakumari; Kumar, K. Ashok; Sankar, T. V.; KV, Lalitha; Ninan, George
Source:
Journal of aquatic food product technology 2019 v.28 no.2 pp. 221-232
ISSN:
1547-0636
Subject:
Brochothrix thermosphacta,   etc   ; Aeromonas; Enterobacteriaceae; Pangasianodon hypophthalmus; agmatine; bacteria; cadaverine; derivatization; farmed animal species; histamine; liquid chromatography; meat; plate count; putrescine; sensory properties; shelf life; spermidine; spermine; storage time; tandem mass spectrometry; tyramine;     Show all 21 Subjects
Abstract:
... Sutchi catfish (Pangasianodon hypophthalmus) is a highly preferred farmed species that is produced in huge quantities. Meat from ice-stored (4 ± 2°C) whole Sutchi catfish was evaluated for formation of biogenic amines, such as putrescine, cadaverine, histamine (HIM), agmatine, tyramine, spermine, and spermidine, and compared with biochemical, microbial, and sensory attributes during 22 days. Analy ...
DOI:
10.1080/10498850.2019.1572683

11. Dietary Supplementation of Tannin-Extracts to Lambs: Effects on Meat Fatty Acids Composition and Stability and on Microbial Characteristics

Author:
Biondi, Luisa; Randazzo, Cinzia L.; Russo, Nunziatina; Pino, Alessandra; Natalello, Antonio; Van Hoorde, Koenraad; Caggia, Cinzia
Source:
Foods 2019 v.8 no.10
ISSN:
2304-8158
Subject:
Brochothrix thermosphacta,   etc   ; Acacia mearnsii; Caesalpinia spinosa; Candida saitoana; Mimosa; Pseudomonas fluorescens; Pseudomonas fragi; Pseudomonas lundensis; cold storage; dietary supplements; fatty acid composition; intramuscular fat; lamb meat; lambs; matrix-assisted laser desorption-ionization mass spectrometry; meat quality; microbial load; monounsaturated fatty acids; muscles; oxidative stability; pH; psychrotrophic bacteria; tannins; vitamin E;     Show all 24 Subjects
Abstract:
... Two extracts derived from plant material rich in hydrolysable (Tara, T; Caesalpinia spinosa) or condensed (Mimosa, M; Acacia mearnsii) tannins were added to lamb’s diet and their effects on meat quality and on microbial population were evaluated; a diet without tannins represented the Control (C). Meat pH, vitamin E, intramuscular fat content and muscle fatty acid composition were determined ...
DOI:
10.3390/foods8100469

12. Bactericidal effect of cold plasma on microbiota of commercial fish balls

Author:
Zhang, Yuxiang; Wei, Jianping; Yuan, Yahong; Chen, Hong; Dai, Lu; Wang, Xin; Yue, Tianli
Source:
Innovative food science & emerging technologies 2019
ISSN:
1466-8564
Subject:
Brochothrix thermosphacta,   etc   ; Pseudomonas fragi; Psychrobacter glacincola; Weibull statistics; antibacterial properties; bacteria; cold; cold tolerance; deformation; electric potential difference; exposure duration; fish; food safety; food spoilage; gases; hydrogen peroxide; mathematical models; microbial contamination; oxidation; ozone; prediction; quality control; scanning electron microscopy; spoilage bacteria; temperature; transmission electron microscopy; China;     Show all 27 Subjects
Abstract:
... This study evaluated the bactericidal effect of cold plasma on three spoilage bacteria isolated from commercial fish balls: Psychrobacter glacincola 38–1, Brochothrix thermosphacta 38–2, and Pseudomonas fragi 38–8. Bacterial suspensions were treated by pulsed discharge plasma (PDP, 50 Hz, 3.0 L/min) and gas phase surface discharge plasma (GPSDP, 75 Hz, 6.5 L/min). The inactivation behavior was clo ...
DOI:
10.1016/j.ifset.2019.01.019

13. Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail

Author:
Geeraerts, Wim; De Vuyst, Luc; Leroy, Frédéric
Source:
International journal of food microbiology 2019 v.289 pp. 189-199
ISSN:
0168-1605
Subject:
Brochothrix thermosphacta,   etc   ; Anoxybacillus; Brevibacterium; Carnobacterium divergens; DNA; Hafnia alvei; Lactobacillus curvatus; Lactobacillus sakei; Lactococcus piscium; Leuconostoc gelidum; Staphylococcus equorum; bacterial communities; coagulase negative staphylococci; ecosystems; food consumption; genes; horse meat; horses; lactic acid bacteria; paper; processed meat; raw meat; ribosomal RNA; sequence analysis; species diversity; storage temperature; zebras;     Show all 27 Subjects
Abstract:
... Although equine meats and their derived smoked or fermented products are popular in some regions of the world, they only form a minor fraction of the global meat consumption. The latter may explain why their associated bacterial communities have not received much attention. In the present study, 69 different samples of equine meats and meat products were investigated. The samples consisted of raw ...
DOI:
10.1016/j.ijfoodmicro.2018.09.019

14. Microbiota of sliced cooked ham packaged in modified atmosphere throughout the shelf life

Author:
Raimondi, Stefano; Luciani, Rosaria; Sirangelo, Tiziana Maria; Amaretti, Alberto; Leonardi, Alan; Ulrici, Alessandro; Foca, Giorgia; D'Auria, Giuseppe; Moya, Andrés; Zuliani, Véronique; Seibert, Tim Martin; Søltoft-Jensen, Jakob; Rossi, Maddalena
Source:
International journal of food microbiology 2019 v.289 pp. 200-208
ISSN:
0168-1605
Subject:
Brochothrix thermosphacta,   etc   ; Acinetobacter; Carnobacterium; Lactobacillus sakei; Leuconostoc carnosum; Prevotella; Pseudomonas; Psychrobacter; Vibrio rumoiensis; Weissella; acetic acid; acetoin; additives; biotypes; cooked foods; discoloration; ethanol; ethyl acetate; genes; markets; metabolism; metabolites; microorganisms; modified atmosphere packaging; pH; ribosomal RNA; shelf life; sourness; storage temperature; volatile organic compounds;     Show all 30 Subjects
Abstract:
... Fourteen lots of cooked ham in modified atmosphere packaging (CH) were analyzed within a few days from packaging (S) and at the end of the shelf-life (E), after storage at 7 °C to simulate thermal abuse. Five more lots, rejected from the market because spoiled (R), were included in the study. Quality of the products was generally compromised during the shelf life, with only 4 lots remaining unalte ...
DOI:
10.1016/j.ijfoodmicro.2018.09.017

15. Characterisation of the Brochothrix thermosphacta sortase A enzyme

Author:
Stanborough, Tamsyn; Suryadinata, Randy; Fegan, Narelle; Powell, Shane M; Tamplin, Mark; Nuttall, Stewart D; Chandry, P Scott
Source:
FEMS microbiology letters 2018 v.365 no.17
ISSN:
1574-6968
Subject:
Brochothrix thermosphacta,   etc   ; Gram-positive bacteria; Lewis bases; catalytic activity; cell physiology; chemical bonding; extracellular matrix proteins; genes; meat; pathogens; protein domains; sortase A; spoilage bacteria; virulence;     Show all 14 Subjects
Abstract:
... Gram-positive bacteria utilise class A sortases to coat the surface of their cells with a diversity of proteins that facilitate interactions with their environment and play fundamental roles in cell physiology and virulence. A putative sortase A gene was identified in the genome of the poorly studied meat spoilage bacterium Brochothrix thermosphacta. To understand how this bacterium mediates inter ...
DOI:
10.1093/femsle/fny184

16. Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage

Author:
Capita, Rosa; Álvarez-González, Tania; Alonso-Calleja, Carlos
Source:
Food microbiology 2018 v.72 pp. 146-156
ISSN:
0740-0020
Subject:
Brochothrix thermosphacta,   etc   ; Enterococcus; air; carbon dioxide; cold storage; hedonic scales; microbial load; ostriches; oxygen; pH; packaging; sensory properties; shelf life; steaks;     Show all 14 Subjects
Abstract:
... A total of 365 ostrich steaks were packaged in air (AIR), vacuum (VAC), MAP1 (70% O2 + 30% CO2), MAP2 (30% O2 + 30% N2 + 40% CO2), MAP3 (20% O2 + 30% N2 + 50% CO2), MAP4 (50% N2 + 50% CO2), MAP5 (20% N2 + 80% CO2) or MAP6 (100% CO2). Microbial counts (10 groups), pH, Aw and sensory properties (nine-point hedonic scale) were determined on days 0, 1, 3, 7 and 15 of storage (4 °C). On day 0, microbia ...
DOI:
10.1016/j.fm.2017.10.007

17. Influence of Skin Packaging on Raw Beef Quality: A Review

Author:
Stella, S.; Bernardi, C.; Tirloni, E.
Source:
Journal of food quality 2018 v.2018
ISSN:
1745-4557
Subject:
Brochothrix thermosphacta,   etc   ; Enterobacteriaceae; acidification; anaerobes; beef; beef quality; color; cooked foods; flavor; juiciness; lactic acid bacteria; liquids; odors; plate count; raw meat; shelf life; spoilage bacteria; vacuum packaging;     Show all 18 Subjects
Abstract:
... A detailed revision of several aspects related to the application of skin packaging to raw beef was considered. Skin packaging, a relatively new technique derived from vacuum packaging, was developed with the aim of retailing small portions of fresh meat, minced meat, or meat preparations. Above all, the influence of this typology of packaging on the microbial population of raw meat was studied, w ...
DOI:
10.1155/2018/7464578

18. Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products – Application to chilled chicken breast fillets

Author:
Andreou, V.; Tsironi, T.; Dermesonlouoglou, E.; Katsaros, G.; Taoukis, P.
Source:
Food packaging and shelf life 2018 v.15 pp. 43-51
ISSN:
2214-2894
Subject:
Brochothrix thermosphacta,   etc   ; Pseudomonas; breasts; chickens; color; fillets; food packaging; hardness; high pressure treatment; microbial growth; microbial load; sensory properties; shelf life; sodium chloride; storage temperature; texture;     Show all 16 Subjects
Abstract:
... The objective was to produce chilled chicken breast fillets with extended shelf life using osmotic (OD) and high pressure (HP) processing. Samples were processed in osmotic solution (60% maltodextrin:5% NaCl; 15°C–45min), subsequently cold-pasteurized in-pack (600MPa–25°C–5min) and stored at 0–15°C. Quality parameters considered were: microbiological (TVC, Pseudomonas spp., LAB, Brochothrix thermo ...
DOI:
10.1016/j.fpsl.2017.11.002

19. Controlling Brochothrix thermosphacta as a spoilage risk using in-package atmospheric cold plasma

Author:
Patange, Apurva; Boehm, Daniela; Bueno-Ferrer, Carmen; Cullen, P.J.; Bourke, Paula
Source:
Food microbiology 2017 v.66 pp. 48-54
ISSN:
0740-0020
Subject:
Brochothrix thermosphacta,   etc   ; antimicrobial properties; environmental factors; meat; microbial growth; models; risk; shelf life; spoilage; spoilage microorganisms;     Show all 10 Subjects
Abstract:
... Brochothrix thermosphacta is the predominant spoilage microorganism in meat and its control in processing environments is important to maintain meat product quality. Atmospheric cold plasma is of interest for control of pathogenic and spoilage microorganisms in foods. This study ascertained the potential of dielectric barrier discharge atmospheric cold plasma (DBD-ACP) for control of B. thermospha ...
DOI:
10.1016/j.fm.2017.04.002

20. Inhibition of food-spoilage and foodborne pathogenic bacteria by a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L

Author:
Hwanhlem, Noraphat; Ivanova, Teodora; Haertlé, Thomas; Jaffrès, Emmanuel; Dousset, Xavier
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2017 v.82 pp. 170-175
ISSN:
0023-6438
Subject:
Brochothrix thermosphacta,   etc   ; Escherichia coli; Salmonella Enteritidis; Staphylococcus aureus; agar; bacteria; biopreservatives; food pathogens; food spoilage; foods; neutralization; nisin;     Show all 12 Subjects
Abstract:
... The growth of food-spoilage and foodborne pathogenic bacteria was inhibited by a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L as determined by the agar spot test and agar well diffusion assay. The growth of Brochothrix thermosphacta DSMZ 20171T and Staphylococcus aureus CIP 76.25 was inhibited when co-cultivated with L. lactis subsp. lactis KT2W2L whereas the growth of Escherichia col ...
DOI:
10.1016/j.lwt.2017.04.052